Calicut (KOZHIKODE)Chicken Biryani

Cooking Time:  60  Minutes

Preparation Time:  45  Minutes

Ingredients: 

1. Chicken     ½    Kg
2. To Marinate
   1. Curd      ½    cup
   2. Coriander Leaves      25    g
   3. Mint Leaves(Pudina)      25    g
   4. Curry Leaves      3    stalks
   5. Cumin Seeds      ½    tsp
   6. Coriander Seeds (Malli)      1    tsp
   7. Chopped Green Chillies      25    g
   8. Garlic      20    g
   9. Chopped Ginger      2    tsp
   10. Turmeric Powder      ½    tsp
   11. Lime Juice      1    tsp
   12. Khus khus (Poppy Seeds)      1    tsp
   13. Aniseed (Perinjeerakam)  Powder    ½    tsp
3. To prepare the Rice
   1. Basmati Rice      250    g
   2. Water      ½    litre
   3. Ghee      1    tbsp
   4. Cinnamon Pieces (Patta)      6    pieces
   5. Cardamom Seeds (Elakka)      5    nos.
   6. Curry Leaves      3    stalks
   7. Cloves (Kariampo)      4    nos.
4. Biriyani Chicken Masala
   1. Ghee      2    tbsp
   2. Cinnamon Pieces (Patta)      5    piece
   3. Cloves (Kariampo)      5    nos.
   4. Cardamom Seeds (Elakka)      4    nos.
   5. Nutmeg(Jathikka)      1    no.
   6. Onion      100    g
   7. Chopped Tomato  -Cut into small pieces    1    nos.
5. Garnishing
   1. Boiled Egg      1    no.
   2. Roasted Cashew Nuts      10    g
   3. Roasted Raisins (Unakka Munthiri)      10    g
   4. Roasted Onion      1    no.
   
   
   
   
   
   Description: 
6. Clean the chicken and cut into medium pieces.
7. Soak the aniseeds and khus khus in a bowl with water for an hour and grind it well.
8. Grind together the curd,coriander leaves, mint leaves,curry leaves,cumin seeds,coriander seeds, green chillies,garlic,ginger,turmeric powder ,salt and lime juice.And make a fine paste.
9. Marinate the chicken pieces with all pastes.Keep aside for 1/2 an hour.
10. Heat ghee in pan and add cinnamon,bay leaf, cardamom seeds,nutmeg,cloves and onion.Stir it well.
11. Add tomatoes and add marinated chicken.
12. Cover the pan and cook for at least 5 minutes on a medium flame.
13. Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken.
14. Chicken masala is ready.
15. Soak the biriyani rice in water for half an hour. Drain the water.
16. Heat ghee in pan. Add cinnamon, cardamom seeds, curry leaves and cloves.Fry till soft.
17. Add the rice and heat it in a low flame for 10 minutes.
18. Add water and salt to taste.When water comes to a boil, turn flame to low and cover the pan. Cook on low flame for at least 15 minutes.
19. Rice is ready.
20. Layer the serving bowl with alternating layers of rice and the chicken masala.
21. Garnish the top with a boiled egg cut in two pieces, roasted cashews,raisins and onion.
22. 
    
    
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